Cooking Instructions
- 1
Marinate Chicken: Mix Soy Sauce, Oyster Sauce, Honey, Grated Ginger, Garlic. Finely Chopped Onions, Atarodo, Shallots, Salt, Black Pepper, Rub a third of the Marinade into Chicken Strips in Ziploc. Refrigerate two-third of Marinade for 1 to 3 hours
- 2
Shred Cabbage, Carrots, Baby Corn, Onions, Red Bell Pepper, Green Bell Pepper, Spring Onions,Grate Ginger, Red Chilli (Atarodo), Garlic
- 3
Bring Chicken, Marinade, out of Fridge, heat Oil in a frying pan, then add Onions once the oil is hot; Add Ginger, Garlic, Atarodo
add Cabbage, Carrots, Mushrooms - 4
Remove from heat; Sear Chicken, Re-add vegetables,
Add Green Bell Pepper Shredded Spring Onions
Diagonal Slices of Spring Onion Whites - 5
Add Grated Garlic, Ginger, Season, stir and remove off heat. Glaze with Sesame oil
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